Has anyone got a really good recipe for home made pasta?

Question

i tried a couple out of a cook book but they ended up like mush and it was just awful...you know the kind of thing you throw to the pigs and they throw it back its so bad!
But please only recipes you have actually tried ,thanks in advance!

Answer 1

Homemade Pasta

I came up with these proportions after tweaking a few recipes I had found in cookbooks.

1 egg
1 tablespoon water (cold)
1 teaspoon olive oil (extra virgin)
1/2 teaspoon salt
1-2 cup white flour

Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
Combine the first 4 ingredients and whisk together well with a fork.
Add 1/2°C flour and mix with the fork until all lumps are gone.
Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4°C of flour, depending on the humidity, etc.
Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
Allow it to sit for 30 minutes.
Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
-->Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.

Answer 2

Homemade Pasta

This is by far the BEST, simplest recipe for homemade pasta out there. I came up with these proportions after tweaking a few recipes I had found in cookbooks.

1 egg
1 tablespoon water (cold)
1 teaspoon olive oil (extra virgin)
1/2 teaspoon salt
1-2 cup white flour



1. Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
2. Combine the first 4 ingredients and whisk together well with a fork.
3. Add 1/2°C flour and mix with the fork until all lumps are gone.
4. Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4°C of flour, depending on the humidity, etc.
5. Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
6. Allow it to sit for 30 minutes.
7. Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
8. Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
9. Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
10. Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
11. -->Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.

Answer 3

1 egg, beaten
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Answer 4

Ingredients:
2 cups All-purpose flour
1 pinch Salt
4 large Egg yolks


Directions:

In a mixing bowl or on a smooth work surface, combine the flour and salt and make a well in the center. Put the egg yolks in the well. With your fingertips or a fork, break the yolks and gradually incorporate the flour into them, working from the center outward, to form a smooth, firm but still pliable dough. (If you like, you could also combine the ingredients in a food processor with the metal blade.) Gather the dough into a ball, then flatten it to a thickness of about l/2 inch. Set the rollers of a hand-cranked pasta machine at their widest seffing. Lightly dust the dough with additional flour on both sides and crank it through the machine. Fold both ends of the dough toward each other, overlapping them. Rotate the dough 90 degrees, dust with flour again, and crank it through once more.

Continue until the dough is smooth and firm. Decrease the roller width by one setting and pass the dough through again. Continue, rolling the dough thinner and thinner, until the rollers are only about 01/8 inch apart (usually the next-to-narrowest setting). Pass the sheet of dough through an angel hair pasta cutter, cutting them into thin strands. Lightly toss the angel hair with a little flour to keep the strands separate. To cook the pasta, bring 8 quarts of lightly salted water to a boil in a large pot. Add 3 tablespoons of olive oil. Put the angel hair pasta in a sieve and lower it into the water, stirring with tongs or a spoon to keep the strands separate. Boil until al dense, cooked but still slightly chewy--no more than 2 minutes for freshly made pasta. Drain and toss with sauce as instructed in the recipe.
It is delioush!

Answer 5

Whole Wheat Noodles

2 cups whole wheat flour
1 cup all purpose flour
1 tsp. salt
2 eggs
2 egg yolks
5-6 Tbsp. water
4 tsp. vegetable oil

Combine flours and salt in mixing bowl. Make a well in the center and add the eggs, egg yolks, 3 Tbsp. water and oil. Mix with your fingers adding more water as needed to make a stiff dough. Knead to make a smooth dough.
Divide into 3 parts and on a lightly floured surfae, roll each part very thin. Let dry for 30 minutes and slice into 1/4 to 1/2 ich strips. Dry for 30 more minutes before cooking or dry and keep in a tightly covered jar until ready for use or freeze until needed.
Drop into boiling broth or water and cook uncovered until done 8-10 minutes.
Makes 1 pound
NOTE: may be used with 3 cups all-purpose flour only.

Answer 6

I don't use a bowl, I place about 1 cup of flour per egg on a clean table. I make a hole in the center and put the eggs (I use brown eggs, as it gives the pasta a nice color). I beat the eggs with a bit of salt and then gradually work the flour into the eggs with my hands... but don't worry about mixing it all in per say. I just go until I have a nice texture. It has to be kneaded a bit before going through the pasta machine.
This is how I learned from my grandmother.

Answer 7

flour, egg, bit o' salt, small splash o' water. work it all together, knead a bit, refridgerate for a bit, run it through a machine several times, then cut into strips or use an attachment onthe machine to work out funky shapes.

although, for the amount of work involved, I find it's quicker and easier to just use store bought dry pasta. you just throw it into boiling salted water, and cook for ten minutes (stirring every couple so they don't stick).

Answer 8

i'll tell you what you bring the pasta noodles, sauce and i'll bring the meat .

Answer 9

You are beautiful. I love you. Would you marry me?

[e-mail]